Works matching IS 10820132 AND DT 2022 AND VI 28 AND IP 5
Results: 8
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 451, doi. 10.1177/10820132211022112
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- Article
Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 440, doi. 10.1177/10820132211020844
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- Article
Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 430, doi. 10.1177/10820132211020839
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- Article
Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 408, doi. 10.1177/10820132211018044
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- Article
W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn (Hippophae rhamnoides L.) pomace extract in different phases.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 397, doi. 10.1177/10820132211018036
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- Article
Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 379, doi. 10.1177/10820132211018037
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- Article
Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 421, doi. 10.1177/10820132211020837
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- Article
Quality of wheat breads enriched with flour from germinated amaranth seeds.
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- Food Science & Technology International, 2022, v. 28, n. 5, p. 388, doi. 10.1177/10820132211016577
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- Article